Serves 4

500g beef mince

1 Tbs chopped thyme

1 1/2 Tbs chopped rosemary

2 Tbs chopped basil

1 Tbs chopped oregano

1/4 cup grated Pecorino cheese

1 onion, diced

1 Tbs chopped garlic

1 tsp chopped Chilli

2 Tbs tomato paste

1 Tbs sugar

1 tin tomatoes

1 stock cube

1 cup water

Salt and pepper

250g spaghetti 

Make the meatballs by mixing together mince, herbs and Pecorino cheese… mix only until combined – don’t overmix otherwise you’ll have tough meatballs.

Shape into balls (size is up to you), I prefer mine golf ball size.

Heat a pan with olive oil, then brown the meatballs on all sides, don’t move them around too much, you don’t want them to break up.

Set the browned meatballs aside.

To the same pan, add the onion and sauté until softened.

Add garlic, Chilli sugar and tomato paste, then sauté for two minutes.

Add tomatoes, stock cube and water, then bring to the boil, turn down to a simmer, then cook for 5 minutes.

Add the meatballs, then simmer for another 10 minutes.

Cook the spaghetti, then drain and serve with the meatballs and sauce.